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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Effect of Fermentation Duration on the Nutritional Composition, Physicochemical Properties, and Consumer Acceptability of Aliha: A Traditional Ghanaian Fermented Maize Beverage

2026International Journal of Research and Innovation in Social ScienceJournalOpen access

10.47772/ijriss.2026.100700324 Full text0 citations

Authors

2 authors.

Rita Akosua NimoFirst author
- West End Hospital (GH)
Gilbert Owiah SampsonSenior author
- West End Hospital (GH)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Probiotics and Fermented Foodslevel 3 · 0.44
African Botany and Ecology Studieslevel 3 · 0.21
Fermentation and Sensory Analysislevel 3 · 0.04

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2026 · International Journal of Research and Innovation in Social Science · 0 citations
https://openalex.org/W7172306424

Effect of Fermentation Duration on the Nutritional Composition, Physicochemical Properties, and Consumer Acceptability of Aliha: A Traditional Ghanaian Fermented Maize Beverage · Sankore